2 squares chocolate
¹⁄₄ cup sugar
1 cup hot water
3 cups hot milk
¹⁄₄ teaspoon vanilla
Melt the chocolate in a pan to fit over a cooker-pail of boiling water;
add the salt and sugar and, when mixed, the water. Remove the pan from
the pail and let the chocolate cook directly on the stove until it has
thickened, add the milk, gradually, and when scalding hot, but not
boiling, put the pan back into the cooker-pail of boiling water. Set all
in a cooker and leave it until it is to be served. Just before serving
beat it well with an egg-beater and add the vanilla. It will keep hot
without injury for a number of hours and makes a good drink for a late
evening supper. It can be prepared before going out and on returning
from concert, theatre, or other entertainment, will be found ready to
serve. A tablespoonful or two of cream improves it.
Serves four or five persons.